Tag: home cooking

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Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
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Dark Chocolate Apricot Cookie Pizza

chocolate-apricot-pizza-3

Prep: 1 Hour

Cook: 20 Minutes

Serves: 8

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons corn starch
  • 4 ounces Kerrygold Unsalted Butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoons vanilla extract
  • 1 cup apricot preserves
  • 8 ounces of dark chocolate, chopped

Directions:

In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.

In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.

Slowly stream in the sugar to the butter, while beating constantly.

Next, add the egg and vanilla and beat until combined.

Add the dry ingredients to the wet in 3 batches, mixing between each addition.

Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.

Refrigerate the dough for at least 4 hours, or overnight.

When ready to bake, preheat the oven to 350.

Roll the dough out into a 12” circle on a piece of parchment paper.

Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.

Let the cookie pizza completely cool before proceeding.

Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.

Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.

DARK CHOCOLATE APRICOT COOKIE PIZZA

 

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Odlums Banoffi / Banoffee Pie

CategoryBBQ & Picnics

Cook Time20 mins

What you need:

Shortbread

  • 225g/8oz Odlums Cream Plain Flour
  • 200g/7oz Butter or Margarine, softened
  • 50g/2oz Icing Sugar
  • 1 heaped teaspoon Cornflour

Toffee

  • 1 tin Condensed Milk, simmered for 3 hours and cooled

Topping

  • 3 Bananas, sliced
  • 1 carton Cream, whipped
  • Grated chocolate or crushed Cadbury’s Flake

How to:

Shortbread

  1. Preheat oven to 350°F/180°C/Gas 4. Grease and line a loose bottomed 23cm / 9″ cake tin.
  2. Sieve the flour, icing sugar and cornflour into a bowl. Rub in the butter/margarine until mixture resembles fine breadcrumbs.
  3. Press into the prepared tin and bake in preheated oven for approx 20 minutes until golden in colour. Leave to cool in the tin.

Toffee

  1. Place the unopened tin of condensed milk in a saucepan covered with sufficient water to cover top of tin.
  2. Bring to the boil and then reduce to a low simmer for 3 hours. Make sure the level of the water does not fall below the tin of condensed milk during simmering.
  3. Remove tin from saucepan and allow to cool. This can be done a few days in advance.

Topping

  1. Spread toffee over the cold shortbread. Gently remove from the cake tin and place on a serving plate. Arrange the sliced bananas on top of the toffee, cover with the whipped cream and decorate with grated or flaked chocolate.

http://www.odlums.ie/recipes/banoffi/